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To Pickle Damsons

Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.

With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.--Miss D. D.